What to Make With Your Share: Sauerkraut, Kimchi, Coleslaw

In addition to storage, Chef Josh had some good tips about how to use all of the cabbage relatives we’ll be getting in our shares.  His suggestion: think of the ways that all different cultures prepare their native cabbage, and then prepare whatever cabbage-y thing you got that week in that style.  For example, think about sauerkraut, kimchi, or coleslaw.  Why not prepare a non-traditional green in one of those styles?  Josh particularly recommended using the stalks of broccoli in coleslaw.  Anyone out there have any favorites?

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